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Sugarless Grain Free Chocolate Mint Cupcakes

Sugarless Grain Free Chocolate Cupcake

You'll never guess what the secret ingredient is!

I wrapped up my third 21 Day Sugar Detox last week – with a new found love and hate for parsnips. Love because they are so temptingly versatile with their rich, sweet and creamy texture. Hate because they don’t want to behave like any other thing you can mash up and bake. I’m still figuring them out, but did end up pretty satisfied with one  creation – the Sugarless Grain Free Chocolate Mint Cupcakes. Let me just say they are the richest, most interesting vegetable and I can’t wait to really master their every use.

Now, the trick is when you make these don’t eat them for 24 hours. Baking with coconut flour is weird. There’s no way around it. I don’t get it, but baked goods with coconut flour need to set for about a day to let all the flavors really come together. The first night I made these, I wasn’t a fan. I actually almost threw them out. But, in a moment of craving something delicious the next day, I ate one and was pleasantly surprised. Quite good – they’re not sweet, so unless you’re serious about eliminating sugar from your diet, you might not be impressed. But if you’re on the road to reducing inflammation and balancing your blood sugar, these will taste pretty darn good. I liked the consistency with the parsnips, and the richness with the coconut butter… and the hint of mint almost makes them feel sweet.

So – to the recipe.

Sugarless Grain Free Chocolate Mint Cupcakes

1/2 c coconut flour

1/4 c unsweetened cocoa

pinch salt

1 tsp baking powder

1/2 tsp baking soda

4 eggs

1/2 c pureed parsnips (peel, boil until tender, run through the food processor until smooth)

1/2 c coconut butter (you can make your own and save your whole paycheck)

1 T vanilla (the real stuff without corn syrup)

1/2 tsp mint extract

Preheat oven to 350. Sift dry ingredients. In other bowl, beat eggs, extracts and mix in parsnips. Mix wet ingredients gradually into dry. Grease muffin tin with palm oil or butter. Fill tins half full and bake for about 25-30 minutes. Cool and store in loosely covered container.

Remember – wait a day and you’ll be glad – or try it for yourself and experience the taste transformation.


About sarahjaneskitchen

SarahJanesKitchen is where I put on my pinafore apron and create sugar, dairy, grain, and legume free treats for myself, my husband and sometimes my kids. When I'm in the kitchen I can overcome the forces of interesting ingredients and transform them into something pretty darn good - most of the time. It's not a bad way to end the day or spend a Saturday afternoon - and somewhere along the way advocating for a kid with high functioning autism, running a food allergy support group, and sometimes cleaning the house all seem possible.

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